CN109123433A - A method of delicious and crisp sliced meat are made with venison and deer horn glue - Google Patents

A method of delicious and crisp sliced meat are made with venison and deer horn glue Download PDF

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Publication number
CN109123433A
CN109123433A CN201710442546.6A CN201710442546A CN109123433A CN 109123433 A CN109123433 A CN 109123433A CN 201710442546 A CN201710442546 A CN 201710442546A CN 109123433 A CN109123433 A CN 109123433A
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venison
deer horn
horn glue
deer
glue
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CN201710442546.6A
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Chinese (zh)
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高仁丽
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Individual
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Priority to CN201710442546.6A priority Critical patent/CN109123433A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/30—Meat extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to a kind of methods with venison and deer horn glue production delicious and crisp sliced meat.It, which solves the product for seriously affecting venison and deer horn glue, that very heavy fishy smell, meat are harder, should not chew technical problem rotten, that flavour is flat.The present invention heats deodorant by seasoning, white sugar, salt, Shaoxing rice wine etc., removes the fishy smell of venison and deer horn glue, venison and deer horn glue are processed into full of nutrition, tasty and easily stored delicious and crisp sliced meat.It has the effect of strengthen immunity, bowl spares gas, strong the five internal organs.The present invention, which develops venison and the delicious and crisp sliced meat of deer horn glue, has unique flavor, convenient, delicious taste, convenient for saving, it can enhance human immunity, be conducive to the health of people, while improving the byproduct added value of deer, promotes the application of deer food and the development of deer aquaculture.

Description

A method of delicious and crisp sliced meat are made with venison and deer horn glue
Technical field
The present invention relates to a kind of methods with venison and deer horn glue production delicious and crisp sliced meat.
Background technique
Venison is advanced game, and lean meat is more, connective tissue is less.The dietary function of venison: venison it is warm-natured and, have tonifying spleen The effect of QI invigorating, warming kidney and enhancing body；Venison has good adjustment effect to the blood circulation system of human body, nervous system；For kidney The ice-cold people of the old man and frequent trick that gas day declines, venison are good help food；Protein that venison contains, fat, nothing Machine salt, sugar and a certain amount of vitamin, are easy to be digested, it belongs to pure pollution-free food.
The nutritive value of venison: the nutritive value of venison is all higher than ox, sheep, pork, belongs to low fat, low cholesterol, high egg White lean meat based food.Contain protein 94% in dry venison.Contain arginine needed by human, threonine, figured silk fabrics ammonia in venison Acid, methionine, leucine, isoleucine, phenylalanine, lysine, histidine, tryptophan, totally 10 kinds of amino acid.Venison Trophism has been described in China's ancient book " Bie Lu ": venison bowl spares, strong the five internal organs benefiting energy.Venison cure mainly kidney deficiency, four limbs without The diseases such as power also have antirheumatic, anticancer, prevention and cure of cardiovascular disease and the special efficacy for reducing cholesterol.
Deer horn glue is divided into antler gelatin, deer's sinew glue, Colla 0ssis Cervi, connective tissue glue (abbreviation venison glue) in deerskin glue and venison, deer Fine and soft glue is added water to cook by pilose antler, is had enriching kidney essence, be can be used for decline of kidney-YANG, asthenia of essence and blood causes: soreness and weakness of waist and knees, Impotence and premature ejaculation, women's palace cold leukorrhagia are infertile.Deer's sinew glue is added water to cook by deer's sinew, have strengthen muscles and bones, blood nourishing acupuncture-stimulating, The remarkable efficacies such as production of sperm benefit marrow.Colla 0ssis Cervi is the colloidal substance for boiling out from deer bone, with qi-restoratives, strengthening tendons, bone strengthening Effect.Deerskin glue is that have effects that improve immunity, nourishing Yin and moistening dryness, tonify the blood and arrest bleeding made of being boiled with deerskin.Venison glue It is the glue boiled with the connective tissue (such as meat muscle, sarcolemma, meat tendon) in venison, there is the effect of tonifying kidney and strengthening yang, production of sperm fill out marrow. Since antler gelatin, deer's sinew glue raw material sources are few, price costly, the present invention using deer horn glue be primarily referred to as Colla 0ssis Cervi, deerskin glue and Venison glue.
In recent years, as the cultivation quantity of meat young pilose antler dual-purpose deer and meat deer increases, deer product development research deepens continuously Increasingly recognized by people with environmental protective hygienic type food, the health value of deer horn glue is more paid attention to, and there has also been bigger in market Demand, this provides sizable development space and opportunity to China's deer horn glue and relevant food industry.
The effect of deer horn glue: in recent years, someone uses modern medicine means, carries out clinical research and animal comparative test, tests Card deer horn glue is improved immune function, anti-aging, enriches blood, is antifatigue, the effect of tonifying kidney and strengthening yang, production of sperm fill out marrow.According to clinical and test Research, deer horn glue is to anaemia, burnout syndrome, immunity function low, eipathia asthenia, marrow deficiency, rheumatism, limbs pain etc. Disease has good efficacy.
Summary of the invention
Have that very heavy fishy smell, meat are harder, should not chew rotten, flavour to solve to seriously affect the product of venison and deer horn glue Flat technical problem.The present invention heats deodorant by seasoning, white sugar, salt, Shaoxing rice wine etc., removes the fishy smell of venison and deer horn glue, Venison and deer horn glue are processed into full of nutrition, tasty and easily stored delicious and crisp sliced meat.
Technical scheme is as follows:
A method of sausage is made with venison and deer blood, which is characterized in that it is obtained by preparation method below.
1, the selection of raw and auxiliary material:
(1) venison raw material is checked and accepted: raw material has to pass through close inspection, it is necessary to from the fresh of Pest- or disease-free area or freeze venison, pass through The livestock of health quarantine is crossed, could ensure people's edible safety.
(2) deer horn glue: deer horn glue of the present invention mainly has Colla 0ssis Cervi, deerskin glue and venison glue, these three glue can be used individually, can also It, can also three kinds of all uses using two of them.Production method is described respectively by Colla 0ssis Cervi, deerskin glue and venison glue below.
(a) Colla 0ssis Cervi: raw material has to pass through close inspection, it is necessary to from the fresh of Pest- or disease-free area or freezing deer bone, use water It cleans up, bone will be raiseeed with pulverizer and crushed, be put into the 4-6 times of boiling boiling of deer bone volume, deer bone is put into pot plus boiling boiling, makes Glue dissolution, often boils and just takes out a glue after a few hours, add water and boil, and repeatedly after 2-4 time, all glues is concentrated and are added Heat, evaporation remove water, make its concentration, be cooled into jelly, remove the grease-contained jelly in upper layer, and the impure jelly of sub-cloud retains Middle layer jelly, it is stand-by as Colla 0ssis Cervi.
(b) deerskin glue: the superiority and inferiority of deerskin quality directly affects the yield and quality of product, therefore strictly to select, should not Use rancid deerskin.It is best to be typically chosen winter plate, spring, autumn plate take second place, and volt plate quality is worst.Whole deerskin is placed in flowing water It rinses 2-3 days, washes away the impurity on fur, clean up；Impregnating to shed refers to the deerskin that will be rinsed well using physically or chemically Method is shedded, and is then impregnated again in favor of removing surface smut；It removes residual meat and is cut into 4-6 block for clean deerskin is handled, It puts to scald in people's boiling water pot and boil, and constantly turn over and sink up and down until deerskin is in shape of crispaturaing, taking-up scrapes off residual meat with scraper；Rinse slitting Finger is rinsed 2-3 hours with flowing water, is then flowed water purification, is cut into elongated strip；Deerskin is rubbed with meat grinder；Deerskin is placed in glue pot, Add enough water to face of flooding, mild fire heating is kept for slightly boiled 24 hours, glue is filtered out, repeatedly after 2-3 times, by all glues Heating is concentrated, evaporation removes water, makes its concentration, be cooled into jelly, remove the grease-contained jelly in upper layer, the impure glue of sub-cloud Freeze, retains middle layer jelly, it is stand-by as deerskin glue.
(c) venison glue: raw material has to pass through close inspection, it is necessary in the fresh of Pest- or disease-free area or freezing venison Connective tissue (such as meat muscle, sarcolemma, meat tendon) is cleaned, chopped and put into the 3-4 times of boiling boiling of venison volume, and venison is shredded, glue in meat Liquid dissolution, evaporates excessive moisture, is cooled into meat jelly, stand-by as venison glue.
(3) white sugar: using commercially available high-quality white sugar, and in sausage production, white sugar, which can rise, neutralizes seasoning, smelling removal, softening The effect of meat, white sugar dosage are the 3% of venison.
(4) ground sesameseed oil: the referred to as small mill oil of ground sesameseed oil, also known as refined sesame seed oil.It is using sesame as raw material, with water generation Method processing is produced, and is had strong unique perfume, is good flavored oils.Ground sesameseed oil is produced in China with water substitution processing Has more than 400 years history.Ground sesameseed oil is mainly used as instant seasoning, and dosage is the 40% of venison.
(5) salt: though flavoring agent, and be preservative, it can inhibit bacterial growth.Venison it is marinated in play infiltration Effect, is discharged the moisture in muscle, contraction of muscle, and carnification obtains closely, convenient for saving.Salt consumption is the 2%- of venison 3%.
(6) monosodium glutamate: main freshener.Monosodium glutamate dosage is the 0.5%-0.8% of venison.
(7) vegetable oil: be with peanut oil and sunflower oil it is best, soybean oil salad oil and bird rape seed oil can also, it is main to use In the use of fried venison, vegetable oil consumption is the 100% of venison, and actual consumption plant oil mass is 20%-30%.
(8) it seasoning: each 50 grams of illiciumverum, Chinese prickly ash, cloves, Piper longum, cassia bark, cardamom, 100 grams of fructus amomi, 75 grams of tsaoko, mixes Conjunction is ground into fine powder.Seasoning dosage is the 0.1% -0.2% of venison.
(9) other condiment: chilli powder dosage is the 3%-5% of venison；Shaoxing rice wine dosage is the 10%-20% of venison；Ginger Dosage is the 3% of venison；Zanthoxylum powder dosage is the 3% of venison, and pepper powder dosage is the 3% of venison.
(10) antioxidant: sodium isoascorbate is antioxidant fresh-keeping agent important in food service industry, can keep the color of food Pool, natural flavor extend the shelf life, and without any side effects, and maximum usage amount is the 0.5g/kg of final products.
The delicious and crisp sliced meat made of venison and deer horn glue, it is to comprise the following raw materials by weight percent:
Make the delicious and crisp sliced meat supplementary material title and dosage of venison and deer horn glue.
Number name of an article weight or volume
1 arranges 100 kilograms of venison of mowing
100 kilograms of 2 deer horn glues (weight of giving money as a gift)
33 kilograms of white sugar
4 40 kilograms of ground sesameseed oils
5 2-3 kilograms of salt
6 0.5-0.8 kilograms of monosodium glutamates
20-30 kilograms of 7 vegetable oil (consumption)
8 0.1-0.2 kilograms of seasonings
9 0.1-0.2 kilograms of chilli powders
10 10-20 kilograms of Shaoxing rice wine
11 3 kilograms of gingers
12 3 kilograms of zanthoxylum powders
13 3 kilograms of pepper powders
0.5 g/kg of 14 sodium isoascorbates≤final products.
The delicious and crisp sliced meat supplementary material dosage of most preferred venison and deer horn glue of the present invention is as follows:
Arrange 100 kilograms of venison of mowing
100 kilograms of deer horn glue (weight of giving money as a gift)
3 kilograms of white sugar
40 kilograms of ground sesameseed oil
3 kilograms of salt
0.7 kilogram of monosodium glutamate
25 kilograms of peanut oil (consumption)
0.2 kilogram of seasoning
0.2 kilogram of chilli powder
18 kilograms of Shaoxing rice wine
3 kilograms of ginger
3 kilograms of zanthoxylum powder
3 kilograms of pepper powder
0.5 g/kg of sodium isoascorbate≤final products,
The above raw material can make 200 kilograms of delicious and crisp sliced meat, and the research on maximum utilized quantity of sodium isoascorbate is 100 grams.
2, process flow:
Venison raw material examination → venison raw material arrangement → venison mowing → venison slice → drying → frying → is kneaded into filament → deer Heating stirrings → the injection molding such as meat filament, deer horn glue, seasoning, zanthoxylum powder, pepper powder, white sugar, monosodium glutamate, Shaoxing rice wine, sodium isoascorbate → drying → cooling → chilli powder oil, ground sesameseed oil dipping get product delicious and crisp sliced meat → packaging.
3, technical essential:
(1) venison: with slow freezing process solution frozen venison, i.e., being immersed in cold water and thaw by sorting, then by the extra rouge on venison Fat, broken bone, extravasated blood, lymph, thick blood vessel, tendon, sarcolemma, hair and other foreign matters are removed clean.
(2) slice baking: venison being thinly sliced, sliced meat are layered on sieve, is sent into drying chamber, temperature is with 60 DEG C -70 DEG C It is advisable.When lower layer, which is dried to aqueous vapor, not to be had, sliced meat switch to black by red, 8 ninety percent it is dry when, bottom baking sieve is transferred to centre Layer.Room can be gone out by generally drying 4 hours into room, be cooled down 5 minutes, and the venison tentatively dried is collected.Then upper cage steams about 30 minutes It takes out, is cut into 4 centimeter lengths, 2 centimetres of wide small pieces, then upper cage steams about one and half and takes out.
(3) fried: frying pan heats, lower rape oil to seventy percent heat, puts ginger splices and blasts fragrance, pulls out, is down to three one-tenth heat to oil temperature When, by pot dislocation small fire stove, it is put into venison piece and is slowly deep-fried, take the dish out of the pot, cool completely, be twisted into venison filament, for use.
(4) molten deer horn glue plus venison injection molding, drying: the deer horn glue made is dissolved, and is added Shaoxing rice wine, zanthoxylum powder, pepper powder, white Sugar, monosodium glutamate, seasoning, sodium isoascorbate, then the venison filament for refueling fried are uniformly mixed, and are injected in mold, mold striped Channel-shaped, 0.5 centimetre of evil spirit of striped, 0.3 centimetre of deep trouth, 0.2 centimetre of shallow slot, the heating, drying under mold, mould heating-up temperature is small In 180 DEG C, cooling, product venison piece color glow, taste is spicy fresh and crisp, in the sheet with the alternate striped of thin and thick, thin local thickness It is 0.1 centimetre or so, thick place is 0.2 centimetre or so.
(5) chilli powder oil, ground sesameseed oil dipping: being fried into chilli oil with peanut for chilli powder, pouring into ground sesameseed oil, The venison piece of dipping depanning gets product delicious and crisp sliced meat.
(6) pack: finished product is not afraid of the can pack of extruding preferably.
The characteristics of product of the present invention: flake, color glow, spicy dry perfume, salinity is moderate, fall mouth ablation, crisp profit is fitted Mouthful, it is delicious it is agreeable to the taste, enjoy endless aftertastes.It has venison and deer horn glue strengthen immunity, bowl spares gas, strong the five internal organs, antirheumatic, anticancer, prevents The effect of controlling cardiovascular disease and reducing cholesterol, it is living with the protein of venison and deer horn glue, phosphatide, amino acid and physiology Property material composition.The present invention using venison and deer horn glue this integrate food, medicine, benefit precious deer bioactive ingredients, The delicious and crisp sliced meat that exploitation venison and deer horn glue make, have unique flavor, convenient, delicious taste, deposit, can increase convenient for packet Strong body immunity, is conducive to the health of people, while improving the byproduct added value of deer, and the application of antlet product and deer is promoted to support Grow the development of industry.
Specific embodiment
Embodiment
The delicious and crisp sliced meat supplementary material of venison and deer horn glue of the present invention is as follows:
Arrange 100 kilograms of venison of mowing
100 kilograms of deer horn glue (weight of giving money as a gift)
3 kilograms of white sugar
40 kilograms of ground sesameseed oil
3 kilograms of salt
0.7 kilogram of monosodium glutamate
25 kilograms of peanut oil (consumption)
0.2 kilogram of seasoning
0.2 kilogram of chilli powder
18 kilograms of Shaoxing rice wine
3 kilograms of ginger
3 kilograms of zanthoxylum powder
3 kilograms of pepper powder
0.5 g/kg of sodium isoascorbate≤final products,
The above raw material can make 200 kilograms of delicious and crisp sliced meat, and the research on maximum utilized quantity of sodium isoascorbate is 100 grams.
Manufacturing process:
Choose venison: superabundant fats, broken bone, extravasated blood, lymph, thick blood vessel, tendon, sarcolemma, hair and other on removal venison Foreign matter is removed clean.Slice baking: venison being thinly sliced, sliced meat are layered on sieve, is sent into drying chamber, temperature is with 60 DEG C -70 DEG C it is advisable.When lower layer, which is dried to aqueous vapor, not to be had, sliced meat switch to black by red, 8 ninety percent it is dry when, bottom baking sieve is transferred to Middle layer, room can be gone out by generally drying 4 hours into room, be cooled down 5 minutes, and the venison tentatively dried is collected.Then upper cage steams about 30 Minute takes out, and is cut into 4 centimeter lengths, 2 centimetres of wide small pieces, then upper cage steams about one and half and takes out；Fried: frying pan heats, lower dish Oil puts ginger splices and blasts fragrance, pulls out, when oil temperature is down to three one-tenth heat, by pot dislocation small fire stove, be put into venison to seventy percent heat Piece is slowly deep-fried, and is taken the dish out of the pot, and is cooled completely, and is twisted into venison filament, for use.Molten deer horn glue plus venison injection molding, drying: the deer horn glue made is molten Shaoxing rice wine, zanthoxylum powder, pepper powder, white sugar, monosodium glutamate, seasoning, sodium isoascorbate, then the venison filament for refueling fried is added in solution, It being uniformly mixed, injects in mold, die bar groove shape is 0.5 centimetre of striped wide, and 0.3 centimetre of deep trouth, 0.2 centimetre of shallow slot, in mould Has lower heating, drying, mould heating-up temperature is less than 180 DEG C, and cooling, product venison piece color glow, taste is spicy fresh and crisp, and product is in band The sheet of the alternate striped of thin and thick, with a thickness of 0.1 centimetre or so, thick place is 0.2 centimetre or so in thin place.Chilli powder Oil, ground sesameseed oil dipping: chilli powder is fried into chilli oil with peanut, is pouring into ground sesameseed oil, impregnates the venison piece of depanning i.e. Obtain finished product delicious and crisp sliced meat.Packaging: finished product is not afraid of the can pack of extruding preferably.
Product sensory index:
Form: the sheet with the alternate striped of thin and thick, with a thickness of 0.1 centimetre or so, thick place is 0.2 centimetre of left side in thin place It is right.
Color: color glow, appearance are glossy.
Fragrance: spicy dry perfume, salinity are moderate.
Flavour: fall mouth ablation, crisp profit it is agreeable to the taste, delicious it is agreeable to the taste, enjoy endless aftertastes.
Packaging: the finished product can pack for not being afraid of extruding.

Claims (2)

1. a kind of method with venison and deer horn glue production delicious and crisp sliced meat, it is characterised in that: it is made of venison and deer horn glue, this hair Bright deer horn glue mainly has Colla 0ssis Cervi, deerskin glue and venison glue, these three glue can be used individually, it is possible to use two of them, it can also be three kinds All use.
2. a kind of method with venison and deer horn glue production delicious and crisp sliced meat as described in claim 1, it is characterized in that preparation step It is as follows with condition: to choose venison, remove superabundant fats, broken bone, extravasated blood, lymph, thick blood vessel, tendon, sarcolemma, hair on venison And other foreign matters are removed completely, slice baking: venison being thinly sliced, sliced meat are layered on sieve, is sent into drying chamber, temperature Be advisable with 60 DEG C -70 DEG C, when lower layer, which is dried to aqueous vapor, not to be had, sliced meat switch to reddish black by red, 8 ninety percent it is dry when, can go out Room cools down, the venison that collection is tentatively dried, and then upper cage is steamed about 30 minutes and taken out, and cuts into pieces, then upper cage steaming about one is small When half take out, fried: frying pan heats, lower rape oil to seventy percent heat, puts ginger splices and blasts fragrance, pulls out, is down to three one-tenth heat to oil temperature When, it by pot dislocation small fire stove, is put into venison piece and is slowly deep-fried, take the dish out of the pot, cool completely, be twisted into venison filament, for use, molten deer horn glue adds Venison injection molding, drying: the deer horn glue made is dissolved, and is added Shaoxing rice wine, zanthoxylum powder, pepper powder, white sugar, monosodium glutamate, seasoning, different anti- Bad hematic acid sodium, then the venison filament for refueling fried are uniformly mixed, and are injected in mold, die bar groove shape, are heated and are dried under mold Dry, cooling, venison piece color glow, taste is spicy fresh and crisp, and finished product is in the sheet with the alternate striped of thin and thick, chilli powder oil, small musk Oil-impregnated: being fried into chilli oil with peanut for chilli powder, pouring into ground sesameseed oil, impregnates the venison piece of depanning, pack out at Product.
CN201710442546.6A 2017-06-13 2017-06-13 A method of delicious and crisp sliced meat are made with venison and deer horn glue Pending CN109123433A (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111227184A (en) * 2020-03-11 2020-06-05 中科花鹿农业发展有限公司 Preparation method of dried venison without fishy smell

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111227184A (en) * 2020-03-11 2020-06-05 中科花鹿农业发展有限公司 Preparation method of dried venison without fishy smell

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